Heard a customer at the Portland farmers market say my croissants were 'too buttery'

I was packing up my stall last Saturday and this lady was telling her friend she thought the layers were great but the taste was almost overwhelming. I've always used the full 250 grams of butter per batch, which is a classic ratio. It made me wonder if I should offer a slightly less rich version, maybe with 10% less fat. Has anyone else tweaked their butter content for customer preference?

3 comments

3 Comments

kelly.grace26d ago

Ever get that comment about things being too rich? I had a few people say my shortbread was like biting into a solid block of butter, which honestly, I took as a compliment at first. I did try a batch with about 15% less butter and it still sold, but it just wasn't the same to me, you know?

alice33626d ago

That "solid block of butter" line is perfect. I see this everywhere now, @kelly.grace. People want less sugar in their coffee but then order a milkshake. They buy light salad dressing but eat a whole pizza. We're all so confused about what we actually want. Your shortbread is supposed to be rich, that's the whole point. Changing it for the people who don't get it just makes it worse for the people who do.

green.grant25d ago

Is it really that deep though? Someone will always find something to complain about, lol.